The versatility of quiche is undeniable. How many other foods can be enjoyed for breakfast, lunch, or dinner? Eaten slightly warm, room temperature or right out of the fridge? I love quiche! This easy recipe can be whipped up rather quickly on a weeknight and the leftovers (if you have any) are delicious for breakfast or lunch the next day. I usually double this recipe and cook two quiches side by side to guarantee leftovers. Cook once, eat twice…yes, please!
Here is what you’ll need.
9-inch pie crust – I used my own recipe but store-bought works beautifully too.
About 2 cups of your cooked vegetable of choice – I most often use defrosted frozen broccoli because all you have to do is thaw it out and you’re ready to go. Sauteed zucchini and mushrooms are delicious. Cooked or defrosted, frozen spinach that has been well drained works wonderfully. When I’m feeling more carnivorous I will substitute cooked bacon or cubed ham for the vegetable. You really can’t go wrong with the filling. Just use about two cups of your item(s) of choice and you’re good to go.
2 cups grated cheese – I usually use cheddar since that goes well with broccoli but you could also use swiss, monterey jack, mozzarella, the possibilities are endless. Choose the cheese that you think goes best with your filling.
1/4 cup red onion, peeled and finely chopped – On days when I don’t have a red onion on hand I have substituted yellow onion or shallots and they have both worked great. Use what you have on hand just make sure to chop it finely. Since this recipe doesn’t call for sauteing the onions first, you want your chop on the smaller side.
1/4 – 1/2 tsp salt – I almost always use 1/2 tsp but some cheeses can be more on the salty side so adjust down if you chose a saltier cheese.
Pinch of black pepper
Preheat your over to 425 degrees. If using store-bought pie crust, fit it into a 9-inch pie plate. If using homemade pie crust, roll out evenly then fit it into a 9-inch pie plate. Bake the pie crust for 5 minutes, then remove from oven and set aside. Reduce heat to 375 degrees.
Sprinkle 1 cup of your cheese of choice over the pie crust. Top with the vegetable and onion.
Crack your eggs into a 2 cup glass measuring cup. When all 6 eggs are in the measuring cup fill it with milk until the total of eggs and milk equals 2 cups. I usually use 2% milk because that is what we have on hand but you can use anything you have. Even half and half works in fact, it makes a richer, creamier tasting quiche. Beat these together with the salt and pepper. Pour over the cheese, vegetable and onion.
Sprinkle the remaining cheese over the top and bake for 25 minutes or until the quiche is golden brown, slightly puffy and set in the center.
I always use a pie crust shield to protect my crust from getting too brown. If you don’t have a pie crust shield you can use aluminum foil to cover the edges of your crust or just leave it uncovered.
Let the quiche stand for at least 10 minutes before serving. As I said above, you can serve it warm from the oven, at room temperature or cold from the fridge.
This is a great dish to make when you are going to be crunched for time during the hour before dinner because you can prepare it ahead of time and then just pull it from the fridge when it’s time to eat. It also works beautifully for picnics. Use your imagination, use what you have on hand and most importantly, enjoy!
Julie Henning says
I made this recipe for Sunday brunch. Pre-baking the crust is an excellent tip.